| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Asian | Salads | 1 | Recipe |
INGREDIENTS
| -Sue Woodward | ||
| 1/4 | c | Snow peas; ends trimmed, blanched |
| 1/4 | c | Broccoli florets; blanched |
| 1/4 | c | Carrots; thinly sliced |
| 1/2 | c | Lettuce; shredded |
| 1 | c | Leftover roast beef; cut in- to thin strips |
| 1/4 | c | Thin, crisp Chinese noodles |
| 4 | tb | Vegetable oil |
| 1 | tb | Sesame oil |
| 3 | tb | Rice vinegar |
| 2 | tb | Soy sauce |
| 1 1/4 | ts | Sugar |
| 2 | ts | Ginger; finely grated |
INSTRUCTIONS
SALAD SALAD DRESSING Whisk dressing ingredients together in a small bowl until well combined. Combine snow peas, broccoli, carrots, scallions, lettuce, and roast beef in a lg. bowl; toss to combine. Before serving, pour the dressing on the salad and gently toss; garnish with the noodles. Source - TPA Trib (8/13/98) Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Sep 18, 1998
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